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Baked Crab Cakes

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Delightful baked crab cakes infused with savory seasonings and a crispy outer layer, honoring a family tradition.

Ingredients

Scale
  • 1 lb lump crab meat (picked over)
  • 1/2 cup breadcrumbs or panko
  • 1 large egg
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon garlic powder
  • 1 tablespoon chopped parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons melted butter for brushing

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Whisk together the egg, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, salt, and black pepper until smooth.
  3. Fold in the breadcrumbs, chopped parsley, and the lump crab meat, being careful not to break up the crab.
  4. Shape the mixture into 8 patties and arrange them on the prepared baking sheet.
  5. Brush the tops of the patties with melted butter for that golden finish.
  6. Bake in the preheated oven for 12 minutes, then carefully flip each crab cake and bake for another 8 minutes until golden brown.
  7. Serve hot with lemon wedges and your choice of tartar sauce, remoulade, or garlic aioli.

Notes

Let the patties chill in the fridge for 20-30 minutes before baking to help them hold their shape.

Nutrition

Find it online: https://www.delishrecipezbylucy.com/how-to-make-baked-crab-cakes/

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